Injera Bread (African Feast!)

I woke up Saturday thinking that I wanted to make Ethiopian injera bread, so I made an African feast!

Ingredients:

• 8 ounces sourdough starter
• 10 ounces water
• 4 ounces whole wheat flour
• .5 teaspoon salt
• 1 teaspoon baking powder
  

Instructions:

1. Mix the sourdough starter and water together. Stir in whole wheat flour.
2. Allow to ferment on counter for ~ 8 hrs or longer.
3. Stir in salt and baking powder just before cooking.
   
4. Heat a non-stick griddle pan to medium.
5. Grease pan with a little coconut oil or butter on pan (about 1/2 a teaspoon?)
6. Pour a light 3/4 cup of batter in pan. (Maybe make a 10" ring, and fill in circle, tilting pan as needed.)
7. Let cook for 30 to 45 seconds, until many bubbles form.
8. Cover pan with lid, let cook another 1 to 1.5 minutes until center is firm.
9. Scoop off, let cool on a clean kitchen towel. 
10. Re-grease pan and repeat. This should make about 5 injera.
    

 

Carole's Notes:

We liked this - it was a soft spongy bread to soak up the sauces.

 

As part of the African feast, I also made doro wat, kunde, and a sweet potato/lentil wat.

The recipe is lightly adapted from https://sourdough.com/recipes/whole-wheat-injera and http://www.timeforchangekitchen.com/danielles-foolproof-quick-injera/